Piña Colada and Tonic

Name: Piña Colada and Tonic
Yield: 10
Cuisine: American

Recipe: Austin Hennelly , Kato , Los Angeles

Photo: Colleen O'Brien

August 12, 2024

Austin Hennelly, Imbibe 75 alum and bar director of Michelin starred restaurant Kato, combines two classic summer refreshers into one playful low-proof cocktail: a Piña Colada and Tonic.

Ingredients

1/2 oz. gin
1/2 oz. Salers Gentiane Aperitif
1/2 oz. Coco Lopez
3/4 oz. pineapple juice
3/4 oz. fresh lime juice
5 drops saline solution (20%)
1 oz. tonic water
Angostura bitters, to top

Tools:shaker
Glass:Collins
Garnish:lime zest and freshly grated nutmeg

Preparation

Add all of the ingredients, except the tonic and bitters, to a shaker with pebble ice and whip shake. Add 1 oz. of tonic to the shaker and pour the contents into a glass over fresh pebble ice. Dash Angostura bitters around the top of the cocktail to create a distinct line. Top with more pebble ice. Garnish.